Yogurt-Plum Pie Recipe

Name: Yogurt-Plum Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham Crust (recipe follows); 2 cups whole-milk Greek yogurt; 1/2 vanilla bean, seeds scraped and reserved; 1/2 teaspoon finely grated lemon zest; 1/4 cup (1/2 stick) unsalted butter, melted; 4 large egg yolks; 1 cup sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 cup Plum-Vanilla Jam (recipe follows) or best-quality store-bought plum jam; 2/3 cup all-purpose flour; 1/3 cup whole-wheat flour; 3 tablespoons wheat germ; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/2 cup (1 stick) unsalted butter, softened; 1/3 cup packed light-brown sugar; (makes enough for one 9- or 10-inch pie); 1 1/2 pounds red plums, halved, pitted, and coarsely chopped; 1 1/2 cups sugar; 3 strips (2 1/2 inches) lemon zest, plus 1 tablespoon fresh lemon juice; Pinch of salt; 1/2 vanilla bean, seeds scraped and reserved; (makes 1 3/4 cups)

Servings: persons

Graham Crust (recipe follows)
2 cups whole-milk Greek yogurt
1/2 vanilla bean, seeds scraped and reserved
1/2 teaspoon finely grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
4 large egg yolks
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup Plum-Vanilla Jam (recipe follows) or best-quality store-bought plum jam
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
3 tablespoons wheat germ
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
(makes enough for one 9- or 10-inch pie)
1 1/2 pounds red plums, halved, pitted, and coarsely chopped
1 1/2 cups sugar
3 strips (2 1/2 inches) lemon zest, plus 1 tablespoon fresh lemon juice
Pinch of salt
1/2 vanilla bean, seeds scraped and reserved
(makes 1 3/4 cups)

1
Preheat the oven to 350F.
2
Press crust mixture into the bottom and up the sides of a 9-inch pie plate.
3
Freeze 15 minutes.
4
Cover edge with foil.
5
Bake until beginning to dry out, about 15 minutes.
6
Transfer to a wire rack; let cool completely.
7
(Leave oven on.)
8
Stir yogurt, vanilla seeds, and zest in a bowl.
9
Stir in butter and yolks.
10
Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth.
11
Pour into crust.
12
Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes.
13
Transfer to a wire rack; let cool 1 hour.
14
Spread jam over center of pie.
15
Refrigerate at least 3 hours (up to overnight).
16
Pulse the flours, wheat germ, salt, and cinnamon in a food processor to combine.
17
Add the butter and sugar; process until dough just holds together.
18
Use immediately.
19
Bring all ingredients to a boil in a large stockpot, mashing with a potato masher.
20
Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes.
21
Remove plum skin if desired.
22
Discard vanilla bean and zest.
23
Do not strain; jam should be chunky.
24
Refrigerate in an airtight container up to 1 month.

1507

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Graham Crust (recipe follows), 2 cups whole-milk Greek yogurt, 1/2 vanilla bean, seeds scraped and reserved, 1/2 teaspoon finely grated lemon zest, and more.

Yes, Yogurt-Plum Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yogurt-Plum Pie

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